Cold smoking is a technique used to add a distinctive smoky flavor to food without actually cooking it. Cold smoking, when used in conjunction with curing or drying, such as the case with smoked ...

Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a stick, but some universal truths remain as relevant as ever.

Rich, salty, and with plenty of that delicious umami flavor it's known for, smoked salmon is a delicious addition to pretty ...

Q. I would like to smoke salmon fillets on my barbecue grill. What, if anything, do I need to do to the salmon beforehand? Also, how long should it smoke, and over how much heat? What kind of wood ...

Several thousand years ago, people discovered that exposing fish to intense amounts of salt and smoke was a great was of preserving the catch for later. Today, our smoking techniques are considerably ...